Deviled Eggs Three Ways
With Easter around the corner here at Healing Ginger, we figured it was time to bring you some tasty deviled egg recipes to help you add that festive flair to your brunch table this coming weekend.
If you have been following me on any social media platforms, you are likely well aware of my intense love for eggs. They are super simple to make, are relatively portable and can be made in countless different ways.
Proving their versatility today, I will be sharing three different variations on deviled eggs to impress your guests this coming weekend or just as a snack to enjoy whenever the heck you feel like it.
Roasted Pepper Avocado
Ingredients
4 Eggs
1/2 Ripe Avocado
1/4 cup Roasted Red Pepper
Directions
Place eggs in boiling water for 10 minutes, remove and place in an ice-water bath to cool quickly. Let the eggs sit in the bath while you get the rest of the ingredients ready.
Place the avocado and roasted red pepper into a food processor and blend until smooth.
Carefully peel the shells off of the eggs, slice in half and remove the yolks, placing the yolks into a bowl with the avocado, roasted pepper mix.
Mash the yolk into the avocado mixture. As a time-saver, you can put the yolks into the food processor with the avocado and red pepper and pulse to blend, don't overdo it, or it could become runny.
Divide the yolk/avocado mixture into the egg whites, serve right away or place in the fridge and wow your guests when you are ready.
Spicy Devil
Ingredients
4 Eggs, Hard Boiled
2 tbsp Mayo, preferably sugar-free
2 tsp Siracha (or to taste)
1 pinch of salt (to taste)
Directions
Place eggs in boiling water for 10 minutes, remove and place in an ice-water bath to cool quickly. Let the eggs sit in the bath until cool to the touch.
Once eggs are cool to the touch, remove from water, carefully remove the shell, cut in half, and remove the egg yolk, placing it in a medium-sized bowl.
Add mayo and siracha and mash together with a fork until smooth. Using two spoons, divide evenly and put back into the egg whites. Serve immediately or place in the fridge to chill until you are ready to impress.
Dill-icious Deviled Eggs
Ingredients
4 Eggs, Hard Boiled
2 tbsp Mayo, preferably sugar-free
1 small Dill Pickle, finely chopped or blended
1 tbsp Fresh Dill, finely chopped
Directions
Place eggs in boiling water for 10 minutes, remove and place in an ice-water bath to cool quickly. Let the eggs sit in the bath until cool to the touch.
Once eggs are cool to the touch, remove from water, carefully remove the shell, cut in half, and remove the egg yolk, placing it in a medium-sized bowl.
Add mayo, finely chopped dill pickle and fresh dill, mash together with a fork until smooth. Using two spoons, divide evenly and put back into the egg whites. Serve immediately or place in the fridge to chill until you are ready to experience something dill-icious.
